Pride and Prejudice – Puffin Plated Edition

This has to be one of the coolest projects I’ve ever had the honor of working on! Penguin Random House hired me last winter to create the cookies that adorn this edition of Pride and Prejudice from their Puffin Plated Series. In addition to being beautifully photographed by Bill Milne, the book contains recipes from Martha Stewart including rosemary pound cakes, cream scones with currants, and fruit turnovers just to name a few.

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Cornucopia Cookies! Go Bold With Butter

This post is sponsored by Go Bold With Butter.

A cornucopia of cookies?! Yes, please! 🙂 To make sure my holiday treats taste as good as they look, I always use real butter when I bake. Scroll down for the tutorial and recipes to make your own dessert table centerpiece!

Here’s what you’ll need for this project:

  • Sugar Cookie Recipe: http://goboldwithbutter.com/love-bug-sugar-cookies/

  • Royal Icing Recipe:  http://goboldwithbutter.com/love-bug-sugar-cookies/

  • Greased tin foil form (approximately 5.5” long, 3.75” wide, 2.5” high)

  • Templates (below)

  • Knife to cut the cookies

  • Stiff peak royal icing in brown

  • 15-second count royal icing in orange, yellow, purple, white, dark green, light green, red, brown (test the consistency by taking a spoonful of icing out of the bowl and dropping it back in. It should take about 15 seconds for the icing to be completely smooth)

  • 12” decorating bags

  • Couplers

  • Decorating tip numbers 1 and 8

  • Scriber needle or toothpick

  • Decorator brush

Instructions

  1. To make the cornucopia, drape a piece of cookie dough over the greased tin foil form. Shape and trim the dough to fit.
  2. Bake the form about 6 minutes and check to make sure the dough is keeping its shape. If not, carefully shape the dough around the dorm using an oven mitt or towel to protect your hands. Bake another 6 minutes or until the edges are light golden brown (if it’s not perfect, don’t worry! The whole thing will be covered with icing).
  3. Allow the cookie to cool before removing the form. If the form doesn’t easily come out all at once, you can take it out by tearing pieces of the tin foil away from the cookie.
  4. Cut the vegetable and leaf cookies using the templates from a chilled sheet of cookie dough and bake the cookies according to the instructions.
  5. Ice the cornucopia with stiff peak brown royal icing and a decorating tip 8 using a basket weave pattern. Do do this, pipe one long vertical line and several short horizontal lines over it, leaving enough space for the tip to fit in between the lines. Use the decorator brush to flatten the edges of the short lines, then pipe another vertical line next to the first one making sure to cover the flattened edges of the short lines. Pipe the next column of short horizontal lines so that they fit in between the short lines in the previous column. Continue the pattern until the entire cookie is covered. Finish the edge with a swirl border.
  6. Ice the vegetable cookies with 15-second count royal icing and a decorating tip 1, allowing each section to dry before piping the next. Use the scribe tool or toothpick to help shape the icing.
  7. Ice the leaf cookie by applying a little bit of each color and using the scribe tool or toothpick to marble the colors and shape the edges. While the icing is still wet, pipe a vein using the brown icing and use the scribe tool to shape it.
  8. Allow the icing to dry at least 8 hours before filling the cornucopia.

Click on the template below to save it to your computer and print it out. 

Visit Go Bold With Butter for more holiday recipes!

Snow Globe Cookies with Sprinkle Pop Sprinkle Mixes!

This post is sponsored by Sprinkle Pop

Spread joy this season with Sprinkle Pop’s Sprinkle Mixes! Find all of these sprinkle mixes (including the adorable little snowmen!) and so many more from the 2018 Holiday Collection at https://sprinklepop.shop/discount/sweetambs

Use code SWEETAMBS for 15% off your order through November 12th!

Scroll down for the video tutorial and supply list.

Here’s what you’ll need to make these snow globe cookies:

  • Sprinkle Pop‘s Oh Snow Cute, Christmas Magic, Winter Wonderland, and Fahoo Fores Sprinkle Mixes

  • Roll-out cookie dough (use your favorite recipe or get mine in the tutorial shop)

  • Snow globe template (below – measures 5.5″ x 3.75″)

  • Flood consistency royal icing

  • 12″ decorating bags
  • Couplers
  • Decorating tip 1, 2, and 3

  • Scribe tool

  • Food coloring: Pink, Yellow, and Blue from the Wilton Color Right set

  • Round decorator brush from the Wilton 5 piece set

Instructions:

  1. Cut the snow globe cookies from a chilled sheet of cookie dough and bake according to the instructions. Allow to cool completely before decorating.

  2. Ice the globe of the snow globe with light blue flood consistency royal icing and a decorating tip 3. Use a scribe tool to help shape the icing.

  3. Pipe a reflection with white flood consistency royal icing and a decorating tip 2. Allow the icing to dry completely – about 8 hours.

  4. Ice the base with white flood consistency royal icing and a decorating tip 2. Dip the icing into the sprinkle mix of your choice and use a decorator brush to help push the sprinkles into place.

  5. Allow the icing to dry about 2 hours.

  6. Apply a layer of white icing over the bottom 1/4 of the globe. Dip the icing into Winter Wonderland sprinkle mix for the snow.

  7. Use flood consistency royal icing to pipe the decorations, making sure to allow the first layer to dry completely before adding more decoration on top. These smaller areas will only take about an hour to dry.

  8. Optional: Cut a triangular piece of cookie dough, bake it and allow it to cool, then attach it to the back of the cookie with stiff consistency royal icing.

Right click on the template below to save it to your computer and print it out.